Manufactures
The ingredient, the gesture, the taste
Manufacture: a place where each creation is made by hand.
It all began with the Manufacture de Chocolat and the desire to give artisanship a showcase in the heart of Paris, up to date with the times.
When starting this adventure, Alain Ducasse felt compelled, on a quest to learn and explore new expertise to tell a new story.
The adventure continued with the opening of a second manufacture, the Manufacture de Café, followed by the Manufacture de la Glace and then the Manufacture du Biscuit.
Le Chocolat Alain Ducasse
A decade has now passed since the opening of the Manufacture de Chocolat, rue de la Roquette in central Paris.
Our philosophy remains the same: each bean is transformed into chocolate by a masterful command of every stage of the process. Led by head-chocolatier and roaster Quentin Francis-Gaigneux, the traditional expertise employed is meticulously transmitted to the teams. The result is an intense chocolate, ahead of its time and containing very little added sugar. Le Chocolat Alain Ducasse has been awarded the ‘Entreprise du Patrimoine Vivant’ (living heritage company) label, establishing itself as a powerhouse in chocolate with its haute couture approach to its collections, produced entirely in Paris using artisanal methods. Our work is centred on three fundamental principles: the ingredient, expertise and taste.
Find out more about our Manufacture, our comptoirs and corners in the UK, France and Japan
Discover Le Chocolat
La Glace Alain Ducasse
The Manufacture de Glace was opened in 2021. It produces and offers ice creams and sorbets based on original recipes and bold flavours to achieve the perfect balance. Resolutely contemporary, our iced desserts are inspired by cooks and pastry chefs. Their indulgent texture and unrivalled flavours are all thanks to the production techniques used.
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Le Biscuit Alain Ducasse
The Manufacture de Biscuit, created in 2022, is headed up by Canadian pastry chef Flora Davies and takes a new look at biscuit-making, using less sugar. French butters and flours play a key role in the texture of our baked biscuits, showcasing their subtle qualities. Ducasse expertise from the other Manufactures is often used to flavour them, such as a Madagascar chocolate spread prepared at the Manufacture de Chocolat, a three-vanilla blend made by the Manufacture de Glace or a coffee reduction created by the Manufacture de Café.
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Le Café Alain Ducasse
Founded in 2019, the Manufacture de Café Alain Ducasse turns a coffee break into an exploratory journey. It all begins in the skilful hands of the coffee growers who blend aromas and dark amber colours together to grow the beans. Then the roasting is led by multi-award-winning French roaster Veda Viraswami, the Manufacture resonates with his passion for masterful coffee roasting artisanship.
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